exploring people and places one plate at a time

November 28, 2005

Lovely Leftovers - Chilaquiles

Since Thanksgiving I've made tukey chilaquiles, which begat sopa de tortilla with turkey, and also breakfast for the week with a pecan sweet potato cranberry quick bread.

I love chilaquiles. Primavera, at the Saturday market makes a remarkable version. In California, the Southwest and all throughout Mexico and down into Guatemala chilaquiles, pronounced "chee-lah-KEE-lehs" is a practical and tasty way to extend the life of stale corn tortillas and now turkey.

On a heavy, ungreased skillet over medium heat roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 12-15 minutes. Cool, slip off the papery skins, and roughly chop.

Lay the tomatoes on a baking sheet and place about 4" below a very hot broiler. When they blister, blacken and soften on one side, about 6 minutes, turn them over and roast on the other side. Cool, then peel, collecting all the juices with the tomatoes.

Scrape the tomatoes and their juices into a food processor or blender and add the chiles and garlic. Pulse the machine until the mixture is nearly a puree--it should have a little more texture than canned tomato sauce.

Heat the lard or oil in a heavy, medium-size (2-to 3-quart) saucepan over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and stir for about 5 minutes as it sears and concentrates to an earthy, red, thickish sauce--about the consistency of a medium-thick spaghetti sauce. Taste and season with salt. Sauce will keep for several days, covered and refrigerated.

2 Comments

hi jeanne, what a lovely way with leftover turkey! i am ashamed to admit that while i've owned the rick bayless book for some time now, i've yet to attempt any recipe from it...thanks for the terrific post, and for reminding me i have the book!